Ayurveda Recipes for Health - Every Day Digestives and a Ladhu Recipe for Ladies

GINGER PICKLE

Eat before lunch to help you digest

Ingredients: for 4


2" Fresh grated ginger

1/2 Lemon juice

1/4 tsp Rock salt

Honey to taste

Take one teaspoon a few minutes before you eat to increase your digestive fire.

Or make a larger quantity and keep for next meal(s)

SESAME LADHU

Better than chocolate!

Vata-balancing. Traditionally also good for ladies for regular periods, PMS

Ingredients: makes 10 balls - 1 ball a day

100g Sesame seeds -- * lightly roasted

50g Jaggery sugar -- grated

25/50g Coconut -- grated from block,or use desiccated

1 tsp Cinnamon

1 tsp Cardamom -- powder or seeds ground)

1/2 tsp Ginger -- ground

1-2 tsp Ghee - warm and runny

Mix in a blender

** Roll into small balls. Store in container in cool place.

*Note: Roast sesame seeds at low heat (electric 2) until they are golden brown; any darker gives a more bitter taste.

** For a luxurious flavour, sprinkle with Maharishi Almond Energy

LASSI Drink before or with lunch to aid digestion

Lassi is fresh yogurt blended with room temperature water. Whereas yogurt by itself can clog the channels of the digestive and elimination systems, once it is transformed into lassi it aids digestion. Thinning yogurt with water and blending it makes it more easy to assimilate.

Sweet Lassi:

Blend to taste:

1 part cold yogurt

3 parts water

Pinches of cardamom, sugar and rosewater

Digestive Lassi:

Blend to taste:

1 part cold yogurt

3 parts water

Pinches of ginger, cumin, Rock Salt and black pepper

DAL

Nutritious addition to a meal

Especially with basmati rice and vegetables

During or at the end of cooking, add Vata Churna, a Vata-balancing

Ayurveda spice blend of cumin, ginger, fenugreek, turmeric, sugar, salt and Hingu (asafoetida). Vata Churna is also suitable with Vata-increasing food such as cabbage, broccoli, grains and salads.

Ingredients: (serves 4)

4 small handfuls of organic yellow Mung Dal

1 tsp Vata Churna

1 tsp Organic Ghee

Tiny pinch Hingu

Rock Salt or Black Salt to taste (added at the end of cooking, or at table)

Optional to taste:

fresh Coriander leaves

lemon juice

bay leaves

finely sliced spinach

Preparation: 30 minutes

Wash Mung Dal

Add boiling water

Cook just above simmering for 20 minutes until soft

Melt ghee on low heat

Add Vata Churna (and bay leaves)

Cook very gently at low heat for 30 seconds

Add spice mix to dal

Add finely sliced spinach

Cook at gentle heat for 3-4 minutes

Add a little lemon juice and some finely chopped coriander leaves

Cook for 1-2 minutes

Serve


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